In the meantime, why don't you go and check out my articles on Gremolata? Most recently, they published my two part series on fruit beers - Part One on the beers included in the LCBO's recent summer promotion, and Part Two on fruit beers that are available to Ontario beer drinkers year round. And from a couple of months back, my first Gremolata column which gives a very quick overview on Toronto's craft brew scene.

Jumping Jiminy - I have another of those sour buggers in the stash, too, the lambic Broucsella (1900) Grand Cru. It was not a happy scene when I brought out the sours the other weekend: http://beerblog.genx40.com/archives/2006/june/assortedfruit.

What are you supposed to drink with these other than Rolaids? When I had a Rodenbach Grand Cru the other year (when the beneficent space aliens who run the LCBO determined it was time for me to have one) all I could think of was this was the best stuff you could ever to put on french fries. But how many shakes of the vinegar bottle do you need?

I think I would be happier with 250 ml bottles as popping two of these big sours is too much. On the up side, Cantillon and hot pepper beer seems to be the only thing my body rejects. Oh, and PBR when it is under 90 F outside.

I think most true lambic producers take the European attitude that the beer is meant for sharing - like wine - so they go for the big bottles. Makes it tough for us anti-social North Americans who prefer to get sauced solo.

And OMG I LOVED the Rodenbach Grand Cru SO MUCH. I cried a little bit when I drank my last bottle.